Spinach Salad with Apples & Pecans

By gbrostmeyer

From LHJ - adapted from Spago Chicago

4 pts per serving

Ingredients

• 1 small shallot, minced
• 2 T sherry vinegar
• 1 T red wine vinegar
• 2 tsp Dijon mustard
• 1/2 c olive oil
• 1/4 tsp salt
• pepper
• 1 lb fresh baby spinach, leaves removed
• 1 large (5 oz) Belgine endive, cut into thin strips
• 1 large apple or pear, cored, quartered and sliced
• 1/2 cup crumbled blue cheese
• 1/2 cup toasted pecan halves

Details

Servings 6

Preparation

Step 1

Dressing:
whisk together shallot, vinegars and mustard in small bowl. Gradually whisk in oil, salt & pepper until blended. Makes about 2/3 cup.

Toss spinach, endive, and apple (or pear) with dressing in a large bowl.

Divide mixture between 6 salad plates. Top each serving with cheese and pecans